Dave returns to the studio this week with tales of dog sledding in Sweden and opening up his new bar, Booker and Dax, in New York. Tune in to learn how to keep your meatballs from falling apart, what the Dextrose Equivalent scale is and how to use it, as well as helping those of you with fish allergies find something you can eat. This episode is sponsored by Modernist Pantry.

"When you're cook meatballs, you have to fry them BEFORE you cook them in a bag with butter. That will keep them from falling apart."

"I use Dextrose Equivalent 20 glucose syrup when I make ice cream and want to get the texture but not add too much sweetness."

Dave Arnold and Nastassia jump right in this week to a listener's question about his outdoor barbecue in Sweden and Dave gives a million suggestions for improvements (outdoor deep fryer). We also discuss various techniques and products for dissolving a white film on a juicer and find out why pressure cookers that don’t vent produce a better stock. Later on Dave answers a listener question about substituting beef fat for suet and we find out the difference between Ultrasperse and Wondra. This program was brought to you by MolecularRecipes.com.

“Pressure cooker stocks come out browner than regular stocks” [25:00]

“When I’m cooking with extremely spicy peppers I always lick the utensil or tool I was using after it gets washed to make sure its no longer spicy and was washed correctly” [51:00]

“Get the widest container you have and pour your stock into a very thin layer. It will cool more quickly this way.” [59:00]